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will give this ago.

You burned some of your thighs.

Tony??? Where he comes from originally?

I do not find any interest in Lebanese cuisine ! It is the type of cuisine you buy on the fly from a food cart but not from a restaurant.

Looks very very messy. Incredible slapping technique

Why open faced? It’s so hard for me to hold it

No wonder his restraunts closed down

Yikes no! Just wrong in every imaginable way!

Love this recipe

Mmmm!

hello I have purchased and have been using Nadiya Hussain's Fast Flavours cook book and are finding some errors in the measurements. The first one I came to was on page 36, Lemon Basil shortbread. Butter calls for 50g unsalted butter. I knew this had to be incorrect for shortbread so I looked up online and thankfully found the recipe and it was supposed to be 250g. Then on page 151 Cranberry crumble bars. The flour says 75g plain flour but when I looked up online it calls for 375g of flour. I'm wondering if there is a supplement to this cookbook with the corrected recipes? I haven't gone through the entire book yet and I also have 2 others of Nadiya's cookbooks and are hoping this isn't an issue with those as well. I would be so grateful if you could help me out with this. Thank you

What oil do you use ..absolutely love idea of roasting tin recipes well done rukmini

Thanks Racheal, love your books love your style.

No , this is not right. Right off the bat , no scallops? no cumin? salt ,blacl pepper? complete Bollocks!!!

I know you from 2005 in levant and l know your brother Mahdi and still deliver for the company l see you soon next year 2024 ????!!!!

Just imagining how good a Russell Norman travelogue would have been - what a loss. (And who cares if he uses stock cubes).

Heartbreaking 💔

So sad. R.i.p.

Rest in peace Russell.. And Thankyou for this delicious recipe Just love it!!

A beautiful, confident assertion of the simplicity of food grounded in quality ingredients. A sad day, as the news just shared of the untimely death of Russell Norman. May he rest in peace.

To green for me 😂 I like the leek and potato soup classics 😂

RIP, Russell Norman... ✝✝✝✝✝✝

Rest in peace Russell , Venice is shedding tears for you 💦

Sadly rather tasteless - needs good seasoning and I think this dish is absolutely crying out for fennel seeds - healthy though…. And colourful ….

Do you have to gut the fish ?

let me tell all that are reading this , you do NOT scale a dover sole before skinning it , that makes no sense whatsoever (fishmonger 20yrs experience)

Thank u so much! It looks amazing ! Can’t wait to try it !

Awwwwwwwww❤❤❤

I made this and they were absolutely incredible. But it took quite a bit longer than 30 minutes to bake. And after they had set they were quite oily from the cup+ of butter. Apparently people say adding warm butter to your mixture can cause the end product to become oily so I'm going to let it come totally to room temperature next time and see if it helps.

Thank you this is quick and easy to make and delicious my friends loved it. I’m always looking for your recipes before anyone else that says a lot about your cooking ideas ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

Perfect

Her recipes always look like works of art at every stage of baking. Incredible!

Too green, when my dad made it, it looked nothing like this 😬😅🙈

Comunque complimenti, sei bellissima

Troppi errori tecnici. La prossima volta fare una tartare di gamberi, marinato almeno un’ora con olio extra vergine, sale e possibilmente basilico. Con le teste e carapaci dei gamberi fare un fumetto con cui definirsi la cottura degli spaghettini. Mantecare la pasta - da non fare cuocere troppo - con acqua della pasta e olio e solo alla fine aggiungere i gamberi che si devono cuocere nella pasta, anche a fiamma spenta. Ed è fatta

❤🎉

My question is what about the guts inside the fish?

Most important part of the recipe - keep lifting up the fish and slapping it down on the chopping board.

Proud of this Polish lady! I am Polish Canadian and one of my brothers married his wife in San Francisco.

Hi, love this recipe, got to try it myself 🎉 Tony xx

Excellent 🎉 Tony xx

Rick for a top chef you really dont know how to cook shellfish mate, its boiling water crab in, back to boil then just 2 mins, no matter what size... perfect.

Lemon trick didn’t work for me 😢

What about mussels that are already closed (prior to cooking), but which float on the surface of the cold water? Should those be discarded? Or is it appropriate to keep them in until cooked and only throw them away if they are still closed at that point?

You’ll think I’m mad but, add cinamon to the onions about 2 mins before you add the wine. Its an old jewish italian recipe i found in a recipe book published in 1920. Finish off with a sprinkling of chopped toasted walnuts and parsley. Absolutely delicious!

How many times is he going to slap that fish on the cutting board?

why descale the fish if you are taking the skin off?

اللبنانيون زارو المطعم زقالو لا علاقة مع لبنان ديكورات النغرب كلها والشاي ايضا .لمادا لا تتعترف ببلدك الجزائر بدلا تفتخر وترفع من قدر بلد ليس لك به علاقة. كل ماهو مغربي سرقته ونزلته في مطعمك ليس غريب عليكم.لو اعترفت بانها من تقاليد المغرب كان شي جميل لكن انت تنفي وتنكر دلك

Is not Lebanese decorative is Moroccan. En you are algerians

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